Life on the Farm

The cold nights have added the sugar to the spinach, just like we like it! So come and get it! That chlorophyll will boost you like no other! It keeps for at least 3wks in the fridge; amazing stuff.

And while you are at it, how about some fixin’s for fall and winter soups and breakfasts. Make a few crockpot batches and freeze for those easy dinners this dark and cold winter.

Recipes for your consideration

A wonderful rich, sweet and chewy bowl of warm pie (masquerading as hot cereal) is a perfect start to the day. The complex carbs will sustain you for hours.

Slow Cooker Apple Pie Breakfast Porridge

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups almond/soy/rice/hemp milk
1-1/2 cups water
1 cup uncooked uncooked wheat berries
2 tablespoons maple syrup or honey
1-1/2 tablespoons Earth Balance margarine, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
Garnishes: chopped nuts, raisins, dates

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).

Spoon porridge into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked porridge in microwave proof bowl. Add 1/3 cup almond/soy/rice/hemp mild. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Adapted from many sources

Portuguese Kale Soup (Caldo Verde), otherwise referred to as Portuguese Penicillin (think, “chicken soup”). Nuff said!

Portuguese Kale Soup (Caldo Verde)

2-3 Tbsp extra-virgin olive oil, divided
1 package Tofurky kielbasa, cut into ¼ – ½ inch rounds
1 medium onion, chopped
2 garlic cloves, minced
1 pound potatoes, peeled and cut into 1-inch pieces
6 cups stock/broth
1 pound Tronchuda cabbage (Porteguese kale), dense stems and center ribs discarded (saved for veggie stock) and leaves very thinly sliced
2 bay leaves
2 Tbsp chopped fresh parsley leaves
2 Tbsp chopped fresh thyme leaves
½-1 tsp sea salt (depending on salt in stock/broth)
1 cup white beans, cooked/canned
Accompaniment: piri-piri sauce or other hot sauce

Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown Tofurky Kielbasa, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl.

Add onion and garlic to pot with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.

Add potatoes, stock/broth, and salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes.

Mash some potatoes into soup to thicken, then add chopped/sliced cabbage/kale and simmer, uncovered, until tender, about 5 minutes.

Stir in Tofurky kielbasa and beans and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with ground black pepper and hot sauce.

Adapted from many sources

This one sounds odd, but oh-so flavorful and colorful (and packed with protein). Give it a try; adding other chopped veggies as you see fit. Bob’s Red Mill has chickpea flour and nutritional yeast, otherwise, the bulk sections of the co-op-y type stores do too. You can also make your own chickpea flour with a VitaMix…what an awesome invention!

Spinach Chickpea Omelets

2 cups chickpea flour
1/2 cup nutritional yeast
3 T flax meal
2 tsp baking powder
2 tsp turmeric
1 tsp garlic powder
1/2 tsp sea salt
3-4 cups loosely packed spinach
Water, as needed

In a large bowl, combine all the dry ingredients, except the spinach. Mix well.

Chop the spinach up fine.

Heat a large saute pan on medium heat.

In a small bowl, combine 1/3 cup of the dry mixture and a scant 1/3 cup water. Whisk that together. If you want an omelet, make the batter a little thinner with more water. If you want a pancake consistency, make the batter a little thicker.

Add a little amount of spinach into the bowl with the batter. Pour the mixture into the saucepan and cook. These cook like a pancake, so when you see the mixture bubble, you know it’s time to flip to the other side and cook for another minute.

Repeat these steps until all the omelets are done.

Store these in the fridge. They should last a couple weeks that way. They can also be frozen.
From— http://mywholefoodlife.com/2015/08/31/spinach-chickpea-omelets/

Go get ready for the coming cold! Eat well, stay healthy.

Roger and Lara

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